In the springtime, the 300 acres that comprise John C. Campbell Folk School turn at least 300 colors and that’s just the greens. There is not enough paint to capture it although we try. The winter passed, the woods and garden erupt and we are reminded to eat greens. Spring gardens are filled with tender lettuces and early spring vegetables including broccoli, green onions and carrots.
Spring Green Soup
In a large heavy saucepan over medium-high heat sauté together:
2 tablespoons butter or oil
2 shallots, minced
½ teaspoon salt
Add to the pan and wilt over medium heat:
1 pound fresh tender greens (spinach, chard, or can also use trimmed, blanched asparagus)
When the vegetables have cooked gently and have reduced in volume add to the pot:
2 cups chicken or vegetable broth
½ teaspoon black pepper
½ teaspoon nutmeg
½ cup cooked rice (optional)
Carefully transfer the mixture to the bowl of a food processor or high speed blender and puree until smooth.
Return the mixture to the saucepan and begin to heat gently until simmering.
Add to the pot:
1 cup chicken or vegetable stock or cream
Heat just until it reaches serving temperature. If the soup is too thick add additional stock or cream to thin it.
Taste for seasoning and add more salt and spices as needed.
Serve warm with toasted croutons. Serves 4
Recipe from The Folk School Cookbook by Nanette Davidson; Photo by Keather Gougler